I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has l
It's difficult to find information on the internet about botulism prevention that doesn't talk specifically about canning or jarring your own foods or using pre
Unopened pasteurized milk sitting outside the fridge for 12 hours. It's now in the fridge and not yet open. To be on the safe side, will not be consumed as norm
Is it okay to store cooked omelette for 1 week? Secondly, at what temperature it should be stored ?
There have been previous discussions on the cold paddles to use to rapidly cool soups, etc. One of the more common ones in the San Jamar line. However, on their
I found a lettuce leaf that had been part of a very oily salad under a bowl and wet from dishwashing water. I think the oily lettuce has been there up to four d
Even after conditioning/seasoning one can expect microscopic chips from using a mortar and pestle. Intuitively it seems that a metallic M&P would be more i
I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celci
I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and
We have an induction cooktop at home. We use a teflon pan from IKEA, roughly 24 cm in diameter. This pan is frequently used on level 7 of the induction stove. B
I've bought a small frozen salmon filet (in a non-vacuum sealed plastic bag) for sushi from a local Japanese market. It took about an hour to get it home via pu
Somebody help, please! I don’t know what to do?
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a
I've noticed quite a few packets of durum wheat semolina (supermarket own-brand dried pasta) has this warning. This applies to macaroni and spaghetti etc. but s
So the USDA lists that a person should consume ground beef if it's been in the fridge for 1-2 days. If we purchased the beef Tuesday afternoon (and today is Th
I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the fl
Following this thread (Is it possible to cook bacon without melting as much fat?), @Italian Philosopher mentions that this is not a good idea for UK or Canadian
I left 2 blocks of cheese from a deli sit in the car overnight, car was hot inside. I put in fridge right away when found. Sharp and Baby Sw
Ok so here’s the problem, I have an instant pot that has a yogurt setting. The first time I made it I just added some heavy cream and half and half mil